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These Bartenders Are Redefining the Classic Japanese Highball

VinePair

A simple, two-ingredient drink has captivated bartenders stateside. Traditionally made with Suntory Toki Whisky and soda water, the classic Japanese highball first took off in Japan in the 1950s and can now be found just about everywhere in the country, from renowned cocktail bars to vending machines. But why now?

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How to Achieve the Best Bubbles for Highballs

Imbibe Magazine

In our May/June 2024 issue , Kate Bernot explores the levels of dedication (even obsession) that bars are devoting to create the perfect, bubbly highball. Alex Dominguez, head bartender at New York’s Bar Calico , is a fan of Fever-Tree. The post How to Achieve the Best Bubbles for Highballs appeared first on Imbibe Magazine.

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Can a Cocktail Have Too Many Ingredients? Bartenders Weigh In

VinePair

And with the modern cocktail renaissance of the late ‘90s and early aughts, everything came full-circle as bartenders breathed new life into forgotten, bare-bones classics by riffing and reimagining them with different spirits and modifiers. To find the spec sweet spot, we asked eight bartenders how many cocktail ingredients is just too many.

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Where to Enjoy Cocktails in Hong Kong

Imbibe Magazine

Grab a seat in front of the bartenders at the main bar, sip on bubbly at the sake and Champagne bar, or go in for a customized cocktail experience at its four-seat omakase bar. Stop in for a Gimlet or draft beer served in a chilled silver tankard. It packs a powerful savory finish.

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Cool Off With the 18 Best Summer Highballs

VinePair

Enter: the Highball. Typically consisting of a spirit, soda, and ice, Highballs don’t require much effort, which is ideal when there’s already sweat rolling down your neck. The spirit-and-soda base provides a blank canvas for mixologists and at-home bartenders to easily create more complex libations.

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Elevate Your Night Routine With The Sleepy Girl Mocktail + More Magnesium Mocktails from Derek Brown!

Chilled Magazine

Of all the pillars of wellness, perhaps the one that came the least naturally to me as a bartender–– and yet has the greatest impact––is sleep. Ginger Beer Preparation Dilute Calm as directed on the package. Non-Alcoholic Rent is Way Too Highball Ingredients 1 oz. I mean, I used to get off work at four in the morning.

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Bar Besuto: A Tokyo-inspired whisky sanctuary

Australian Bartender

Beyond whisky, the bar also serves Japanese beers, sake, and handcrafted whisky cocktails. Signature house-made sodas elevate the whisky highball menu, offering six highballs, all available in mocktail versions. I approach cocktail creation the same way I cookby considering texture, flavour, and taste, said Sabile.

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